Mexican puffs

1.Preheat oven to 220°C. Line two baking trays with baking paper.

2.Combine avocado, tomato and cheese in a bowl and season to taste. Cut each sheet of pastry into 4 squares. Place a quarter of avocado mixture down the side of one square. Brush edges with water, fold to form a rectangle and press edges to seal. Repeat with remaining pastry and filling. Place rectangles onto prepared trays.

3.Brush pastry with egg. With a small knife, cut three shallow slashes across top of pastry. Bake for 10 minutes, until puffed and golden.

4.Meanwhile, combine yoghurt and chives in a bowl. Season to taste. Serve puffs with yoghurt and chive dip.